Posts Tagged ‘MBQI’

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Wanna Cook Like A Pro? …Then Learn From One!

February 19, 2015

Richard McPeakeMeet Professional Chef Richard McPeake, who teaches our wildly popular 9-week Pro-Series class starting this Tuesday.  A graduate of the Culinary Institute of America at Hyde Park, Chef McPeake has 30+ years of  experience as a professional chef and has been commanding classes here at The Culinary Center for more than 16 of them.   Yes, friends, he knows his way around a kitchen… especially a teaching kitchen!

If you think you’re ready for a culinary challenge – and you’re giddy at the thought of wearing a chef coat to class each week – register today and reserve your seat in Richard’s class today.

*****
Special Delia’s Delicious Deal discount
being offered until Monday at 9 a.m. –
SAVE 10% ON YOUR CLASS REGISTRATION
to our Pro Series I starting Tuesday, February 24!

*****

Designed after a typical first year of chef training, this 9-week course meeting Tuesdays starting February 24 will take your cooking skills to a whole new level.  As part of your registration fee, you will receive a piece of our new Pro Series Cookware line – a 10″ stainless steel sauté pan to boot!  This class will not be offered again until fall.

Haven’t you always said you wanted to learn how to cook … or to learn to cook better?  What are you waiting for?!

Click here for more information about the Pro Series I culinary series at The Culinary Center.

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Team MBQI

December 27, 2014
Oct 7, 2014

The American Royal was a blast. Our MBQI team received two “calls” (top 10 – a/k/a American Royal Ribbons).

9th in Side Dish – Beans

8th in Pork

This is a HUGE deal, folks.  There were 563 teams and we beat out some of the best and brightest.  Kudos to Bruce and Richard for kicking some BBQ butt, as usual.  It was a lot of time and talent invested in making this a success.  Kansas City is THE place for BBQ as you know, and we were right there in the thick of it…. AND placed.

Here are a few photos from the weekend.  The two guys with me in the final picture do NOT represent one of my recent dating escapades….. J  But rather our two chefs from Scotland who traveled here just to attend our Inner Sanctum class.  Aye, it was a good time by all.

Be sure and congratulate Bruce and Richard, ok?

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Planked Pears with Gorgonzola

October 23, 2010

Check out the fruity cheesy goodness from the Educator of ‘Que Chef Richard McPeake!

  • Planked Pears with Gorgonzola
  • Enough for 6 people
  • 3 Pears, ripe but firm, peeled, cut in half, cored
  • 3 TB. Butter, unsalted
  • 1/2 cup  Gorgonzola, crumbled

Special Tip: This is only one recipe for planked fruit. Seasonal fruits are excellent when planked and matched with cheeses.

Great served with an excellent port!

Peel and cut the pears in half and core the center. Thinly slice the pears to within about 1 inch of the top for a fanned appearance. (Pears can be pre-grilled if desired for a sweeter flavor.)

After soaking the planks, place on the hot fire and grill until the plank starts to crackle. Flip the plank over and place the fanned pears on the planks. Continue to grill until the plank starts to crackle again, then move from the direct fire to an indirect heat source. Add to the pears the crumbled Gorgonzola and allow to slowly melt on top of the pears. Close the lid of the grill, plank roast until pears are tender but not soft.

Approximated Grilling Time: 10-12 minutes

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Still Basking in the Que…

October 7, 2010
I can still taste the smoke from the American Royal!!!

Three glorious days of smoking, grilling, and partying at the biggest BBQ bash in the world have given me a whole new perspective on BBQ…  The Midwest BBQ Institute here at The Culinary Center of Kansas City competed in the American Royal BBQ Contest for the very first time on October 1st – 3rd and I was lucky to be able to spend all weekend with the team!!!  It’s true one of the perks to this job is that I get to hang out with the very best BBQ’rs learn, cook, throw parties, and of course… I get to eat the BBQ!!!  We had a killer weekend, but here are the highlights!

On Friday we went to the contest first thing to pitch our tent, put up our pig chef poles (did you see that picture in the Kansas City Star folks???), and get dinner on the fire.  We also welcomed our BBQ Inner Sanctum … four awesome new friends who took the whole weekend as a class!  (Jealous? There’s always next year!)  We all got right to work for our Smokin’ Schoolhouse party… and a smokin’ party it was.  We had fantastic live music provided by none other than the Manager of Merriment herself Maria Dickson and her swingin’ jazz quartet, amazing Sister Mary’s Bloody Knuckle Cracker cocktails at the bar, and dancing and reveling shortly ensued.  The food, have I mentioned the food yet at the party? Well… let’s just say none of the other tents were sporting smoked brie en croute and chocolate chip cookies with bacon!

Now let’s talk about the contest, I’m not sure what I expected… but Saturday and Sunday were amazing!  Saturday morning when I came in, the team was already up, full of breakfast, and working on the competition sides and dessert.  Let me tell you Matt’s squash side dish was INCREDIBLE, and the beans? Well let’s just say I’d take Bruce’s classes just for that recipe alone!  The most exciting bit is the turn in though, a rush to the judges in the tiny time window allowed for turn in, hoping you don’t drop the box, hoping no one knocks you over, hoping the klutz gene stays dormant just for this one day… whew, all turned in without a hitch… that was a rush!

Saturday night was my favorite moment of the entire weekend… we all took an evening to relax. We lit candles, The Main Dish set a beautiful table and made her famous spinach salad, Chef Matt grilled up steaks the Flintstones could have been proud of, and we drained several bottles of very nice wine.  That moment where we all came together, looked around at all of our hard work, our new friends, our old friends, and just enjoyed the evening was the highlight for me.  Those moments are the reason I love cooking.

Sunday was the main event, the meats! Well let me tell you how much I did NOT know about competition BBQ.  The brisket the team turned out was unlike any brisket I’ve ever eaten… seriously, I almost didn’t believe it could possibly be the same cut of beef.  The ribs? Well, the taste of that rib lingered in my mouth for at least an hour… I avoided gum, I avoided getting a glass of water, it was THAT good.  I also watched the MBQI team work like a well oiled BBQ machine. Chef Richard is so very delicate in the kitchen, when he’s there in his element he’s something like a very fine pianist, the kind that makes you want to stare at his fingers in amazement while he plays.

Are you drooling yet? Don’t worry, we’ve got tons of MBQI classes coming up soon you can get in on and I know one thing is for sure… get ready because we’re going back to the American Royal next year!

Smokalicious!

Rachel Ciordas

“Dean of Deliciousness”
Manager of Culinary Curriculum

 

 

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Backyard BBQ

September 28, 2010

Backyard BBQ: The Art of Smokology Description:

BACKYARD BBQ The Art of Smokology is in it’s Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake’s barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.  Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins’ Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice
…………and much more! No stone is left unturn in this book available in The Kitchen Shop at The Culinary Center of Kansas City.

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American Royal 2010

September 10, 2010

CCKC’s Midwest BBQ Institute
at The Culinary Center Of Kansas City
“Goes For The Gold”
at The American Royal Barbecue Contest!

The Culinary Center of Kansas City ‘s  –  Midwest BBQ Institute (“MBQI”) (offering serious educational curriculum dedicated to the art and science of grilling and smoking) will be competing for the first time in the largest BBQ competition in the world – the American Royal Barbecue!

MBQI headquarters for the weekend of Oct. 1 – 3 will be its  “Smokin’ Schoolhouse” booth on the grounds of the American Royal BBQ Contest.  Heading up the MBQI competition team will be  American Royal Grand Champion Winner Chef Richard McPeake along with The Culinary Center of Kansas City’s  own Executive Chef Matt Chatfield  and Culinary Instructor, Food & Beverage & BBQ Guy Bruce Campbell.  Everyone is invited to register to join us for some food, drink and tomfoolery at our “smokin’ hot” Friday night party.  On Saturday we are offering two cooking classes on-site at the American Royal:  “Introduction to Smoking” from 12:00-2:30 and “Flamin’ Fantastic Appetizers On The Grill”  (5:00-7:30) (featuring a Hobnobber’s Happy Hour).  Become a “teacher’s pet” in our “Weekend In The Inner Sanctum of a Competition BBQ Team” — in an exclusive “up-close-and-personal” full-weekend opportunity to learn competition BBQ “hands-on”  from the masters themselves.  Registration for all events is available at http://www.kcculinary.com
“SMOK-A-LICIOUS!”
Friday Night “Smoking Schoolhouse” Party! Fri. 10/1/10 5:00-11:00

Join us in our Smokin’ Schoolhouse at the biggest BBQ party in the world as we set fire to a bash that will put all the others to shame. This will be “recess” at it’s finest with music, beverages and some of the most unique BBQ fare you’ll find at The Royal  We’re all about the education but we’ll make it fun with our “Ask-A-Chef” Station, a “Make-Your-Own-Butt-Rub” Station,  Your registration automatically qualifies you for a drawing on the night of the party for a catered BBQ party for 25 people at your home.  There will be boasting, tomfoolery and impromptu “throw-downs” and “pig offs” as well as cameo appearances by the “who’s who” of the BBQ world. If that’s not enough, we’ll include an event T-Shirt in the mix. Wear it proudly – it’s your “hall pass” (a/k/a/ admission) to the Smoking Schoolhouse Party.  (Shameless marketing at it’s finest wouldn’t you say?!) All this for only  $48.50 per person!

BBQ “Study Hall” Class: Introduction to Smoking

(See www.kcculinary.com for description of this class)  Sat. 10/2/10 12:00-2:30 $75

BBQ “Study Hall” Class:Flamin’ Fantastic Appetizers on the Grill

featuring Hobnobber’s Happy Hour!

(See www.kcculinary.com for a description of this class)  Sat. 10/2/10 5:00-7:30 $75
BBQ “Study Hall” CLASS: A Weekend in The “Inner Sanctum” of a Competition BBQ Team(The American Royal Barbecue Contest, the largest BBQ competition in the World) Fri. 10/1/10 (8:30 a.m.) through Sun. 10/3/10 (6:00 p.m.)  $495

Here’s a BBQ opportunity of a lifetime! This ultimate BBQ experience is limited to 6 participants and places you inside the inner sanctum of a seasoned BBQ team (actually not just “seasoned” but an American Royal Grand Champion BBQ team).  You will work and learn alongside our Midwest BBQ Institute’s BBQ Team as we take it step-by-step through the entire American Royal contest process. From set-up to break-down with all the juicy competition activities and celebrations in between. You’ll learn all the ins and outs, from prep and trimming of meats, to fire building and maintenance, entry presentations and judging activities and so very much more!
SMOKALICIOUS!!!

The Culinary Center of Kansas City offers over 6500 square feet of event space including two state of the art teaching kitchens where they hold over 450 cooking classes each year in addition to culinary teambuilding and private events. They also have a culinary retail store called The Kitchen Shop and offer frozen “Dinners on Demand” for purchase.   Since April 1998, they have offered to the public their popular “Staff Lunch” – a $12 lunch offered to the public every Tuesday from 11:30 a.m. to 1:30 p.m.

Contact: Rachel Ciordas
“Dean of Deliciousness”
The Culinary Center of Kansas City
7920 Santa Fe, OPKS 66204
P: 913-341-4455 x102
rachel@kcculinary.com

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Meet Larry Hadley

September 5, 2010

Meet Larry Hadley, a special “Key Ingredient” at The Culinary Center”. He is better known as “BBQ Dude”. You will see Larry at almost every BBQ event at CCKC and he is usually “on the line” during Staff Lunch. Larry is also one of our “Kitchen Shrinks” which means he always has his shingle out for BBQ/grilling/smoking questions. Send your questions anytime. This is one special guy.

After taking several classes at the CCKC several years ago, and then becoming a volunteer, I had the opportunity to come on board and work with this great team.  My background and culinary love is the art of smoking and grilling, with a lot of TLC thrown in. Though I’m known around the CCKC as the “bbqdude”, I feel privileged to be able to continually broaden my skills by working  along side the Executive Chef, who shares his passion and talent for cooking.

I serve as Contest Representative and Certified Master Judge for the Kansas City BBQ Society. I have also had the opportunity to cook with and be a member of an award winning KCBS Competition BBQ team. This enables me to gain more expertise in the wide field of what BBQ should be at its best.

One of my biggest & most rewarding culinary adventures has been serving as Crew Chef for the Continental Divide Trail Alliance for several trail building projects. This is high altitude cooking at its best! With my wife Sharon assisting, we cooked meals at 10,000ft for groups of 30 on propane stoves in a cook’s tent, using battery lamps. This is where it’s 32 degrees in July at 5AM and the coffee is on!

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